Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.

In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.

Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!